By Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Til ki Burfi (Sesame Seed Burfi)
Ingredients
• Heavy milk – 1 cup
• Milk powder -1 cup
• Sesame seeds – 3/4 cup
• Sugar – 1/2 cup
• Cardamom powder – 1/8 teaspoon
Method
1. Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
2. In a non-stick frying pan add heavy cream and milk powder and mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
3. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
4. Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until the mix starts looking like soft dough.
5. Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
6. Keep stirring for 1-2 minutes and bring the burfi back to the dough texture.
7. Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at least two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well. Can be stored well in an airtight container, at room temperature for up to 2 weeks.
Kabuli Pinni
Ingredients
• Kabuli flour – 1 cup (chickpea flour)
• Khoya – 1 cup (crumbled)
• Sugar – ½ cup
• Ghee – ½ cup
• Raisins – 10
• Cashew nuts – 5
• Pistachios – 5
• Almonds – 5 (blanched)
• Cardamom powder – ¼ teaspoon
• Milk – 1 teaspoon (optional)
Method
1. Powder sugar and keep it aside.
2. Heat ghee in a pan or kadhai or a thick bottomed deep pan. Add chickpea flour and stir for 3 – 4 minutes or until it turns light brown and becomes aromatic. Transfer it to another plate and keep aside. (It will be in liquid form but no problem. When you add khoya and sugar it will harden.)
3. In another kadai, dry roast crumbled khoya until it becomes light brown in color. Stir it constantly so that it does not stick to the bottom of the pan. (This will take around 5 – 6 minutes.)
4. Remove the pan from heat. Add fried flour.
5. Next add raisins, pistachios and almonds. Mix all the ingredients well and leave it aside for cooling.
6. Drizzle milk and mix once more. (This step is optional. Add milk only if you find it difficult to make balls. )
7. When the mixture is warm and manageable, then shape into round balls.
8. Decorate with coconut. Let the pinnis cool completely before storing them in an airtight container.
Hare Mattar ki Shammi
Ingredients
Green Peas – 280 gms
Potato Pahari- 90 gms
Ginger Chopped- 15 gms
Chili Green- 10 gms
Olive Oil- 5 ml
Coriander Leaves – 20 gms
Yellow Chili Powder- 5 gms
Black Cumin – 5 gms
Salt to taste
Method:
1. Blanch the green peas
2. Put olive oil in a pan, add black cumin to it
3. After, add green peas and sauté it till green peas gets dry
4. Take it out of heat let it cool
5. When it gets cool, add boiled and mashed potatoes, chopped coriander
6. Make flat round cake (tikki / shammi)
7. Take oil in a fry pan and stir fry the cake (tikki / shammi)
8. Serve hot and garnish as per your liking
